Lemon-sour cream pound cake

Yield: 1 cake (10\")

Measure Ingredient
1 cup Butter (or marg.); softened
½ cup Shortening
3 cups Sugar
5 larges Eggs
8 ounces Sour cream
¼ cup Milk
3 cups Flour, all-purpose
½ teaspoon Baking powder
2 teaspoons Lemon extract
1 teaspoon Vanilla extract

Beat butter and ½ cup shortening at medium speed with an electric mixer until creamy. Gradually add sugar, beating at medium speed 5 ot 7 minutes. Add eggs, one at a time, beating just until yellow disappears.

Combine sour cream and milk; stir until smooth.

Combine flour and baking powder; add to butter mixture alternately with sour cream mixture, beginning and ending with flour mixture. Mix at low speed just until blended after each addition. Stir in flavorings. Pour batter into a greased and floured 10" tube pan.

Bake at 325 degrees for 1 hour and 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and cool completely on wire rack.

SOURCE: Southern Living Home for the Holidays. Typos by Nancy Coleman.

Submitted By NANCY COLEMAN On 10-29-94

Similar recipes